stir-fried cuttlefish roll
By SonnyMoen
Cuttlefish not only tastes crisp and refreshing, has high protein content, has high nutritional value, but also has medicinal value. Cuttlefish is rich in protein, and its shell contains calcium carbonate, shell keratin, mucus, and a small amount of sodium chloride, calcium phosphate, magnesium salts, etc.; the ink in cuttlefish contains a mucopolysaccharide, which has been confirmed to have a certain anti-cancer effect in mice.
Recipe Recommendations
- cuttlefish 400 grams
- potatoes 20 grams
- green pepper one
- carrots 20 grams
- salt 3 grams
- MSG 2 grams
- garlic 10 grams
- green onions 15 grams
- peanut oil 30 grams
- starch 10 grams
- pepper 2 grams
- salty and fresh
- fried
- three-quarters of an hour
- ordinary
Steps for stir-fried cuttlefish roll
1
Wash the cuttlefish first.
2
Remove the skin and internal organs.
3
Cut into a cross-shaped knife and cut into 6×3 cm strips.
4
Remove the stalks and seeds of green peppers, wash them, and cut them into diamond shapes. Peel the potatoes and cut them into slices. Wash the carrots and cut them into slices.
5
Cut the onions and garlic into pieces.
6
Put the oil in the pan, add the cuttlefish and stir fry.
7
Serve it out for later use.
8
Take another pot, put the oil, add the onions and minced garlic and stir-fry.
9
Add green pepper, carrot, and potato slices and stir fry.
10
Add salt and stir fry.
11
Add the stock and stir fry.
12
Add cuttlefish and stir fry.
13
Add pepper powder and water starch and stir fry.
14
Add MSG and stir fry evenly.
15
Pour into a plate and enjoy.stir-fried cuttlefish roll Make Tips
Cuttlefish and eggplant are opposed, and eating them together can easily cause cholera.